Ingredients2 sheets frozen puff pastry (a 17.3-ounce box), thawed
4 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/4 cup chopped fresh chives, plus more for garnish
1 tablespoon fresh lemon juice
kosher salt and black pepper
1 pound lump crabmeat
Directions1.Heat oven to 400° F. Using a 2-inch cookie cutter, cut the pastry into rounds. Place on 2 parchment-lined baking sheets.
2.In a medium bowl, mix together the cream cheese, mayonnaise, chives, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Fold in the crab.
3.Dividing evenly, spoon the crab mixture onto the pastry rounds (about 2 teaspoons each). Bake, rotating the baking sheets halfway through, until the pastries are golden and crisp, 20 to 25 minutes. Sprinkle with more chives, if desired. Serve hot.
Serves 20, makes 64 puffs